Cottage Cheese and Veggie Omelet

Ingredients

Olive oil

1 tablespoon

Salt

to taste

Black pepper

to taste

Fresh spinach

1 cup, chopped

Tomato

1 medium, diced

Bell pepper

1/2, diced (any color)

Cottage cheese

1/2 cup

Eggs

4 large

Instructions

1. In a mixing bowl, beat the eggs and cottage cheese together until well combined and creamy. Season with a pinch of salt and pepper.
2. Heat the olive oil in a non-stick skillet over medium heat until shimmering.
3. Add the diced bell pepper and sauté for 1-2 minutes until slightly softened. Then add the diced tomato and chopped spinach, cooking for an additional 2-3 minutes until the spinach is wilted and the vegetables are tender.
4. Pour the egg and cottage cheese mixture over the sautéed vegetables in the skillet, spreading it evenly.
5. Cook for 3-4 minutes, or until the edges of the omelet start to set. Gently lift the edges of the omelet with a spatula and tilt the skillet to allow the uncooked eggs to flow to the edges.
6. Continue cooking for another 2-3 minutes, or until the omelet is mostly set but still slightly moist on top.
7. Fold the omelet in half carefully and cook for an additional 1-2 minutes to ensure the cheese melts and the eggs are fully cooked.
8. Season with additional salt and pepper to taste.
9. Serve hot, garnished with fresh herbs or a dollop of extra cottage cheese, if desired.